Buckboard Bacon

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I was wondering if anyone has tried to use a boneless pork loin for the buckboard bacon recipe where a boneless butt roast is usually used.


If so, what time did you cure it for etc ?
 
yes, I actually think it was a pork TENDERLOIN cuz it was smaller than a pork loin. It makes Canadian bacon rather than bacony bacon. I actually cured it for the full 10 days. It's tasty! But definitely different than pork butt.
 
Jack,
Yes i've done a boneless loin, alongside the buckboard bacon. I was shooting for canadian bacon, but despite my best efforts, i ended up with smoked ham. (excellent, by the way)
It seems to me that you need a certain percentage of fat in the cut to get the "real" bacon flavor. I find that the skin side of a split boston butt has a nice compliment of thin muscle's layered with fat that is perfect for a meaty, yet bacony product
michael
 
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